The basic course is addressed to those who are willing to learn from the foundations all about the world of natural gelato, but also for those who already belong to the sector but want to switch to a natural method.
List of ingredients used: fresh whole milk, fresh cream, yogurt, seasonal fresh fruit, organic fresh eggs, dried fruit, organic white and brown sugar, muscovado, dextrose from grapes, vanilla Madagascar and organic cacao powder (fair trade).
Accreditation: At the end of the course all participants will receive a course attendance certificate signed by Master Chef Manuele Presenti, along with learning material (cd and handouts).
Teaching plan: basic concepts and techniques, workshop’s layout and equipment, study and analysis of ingredients used, “Manuele Presenti” balancing method for recipes calculation.
Practical part: recipes calculation and production of cream and fruit flavours within our equipped workshop.
Gelato Natuale Basic Course
Natural gelato definition.
Components and raw materials.
The production cycle.
Explanation of the “Presenti balancing method”.
Dried fruit roasting and preparation of nut butters.
Preparations before production.
Cream flavoured gelato.
Storage of gelato.
Good hygiene practices when producing gelato.
Rationalisation of water and energy resources.
Evaluation of the equipment required for the gelato production.